Moghul Style Mixed Vegetables With Paneer Recipe

Category: Cheese
Rating: 3.69
Servings: 4

Ingredients

1 stephen ceideburg
3 tablespoon unsalted butter
1/4 cup mixed nuts (cashews and pistachios; are good)
1/4 cup raisins
2 teaspoon minced garlic
1 large onion, finely chopped
1 medium-size tomato, chopped
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup green bell pepper, cut into 1-inch; diamonds
1/2 cup red bell pepper, cut into 1-inch di; amonds
1 medium-size carrot, sliced, then cu; t into diamonds
1/4 cup green beans, cut in 1-inch diagonal; pieces
1/4 cup peas (fresh or frozen)
1/4 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom.
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup water
8 oz paneer (see recipe), cub- ed and br; oiled or sauteed
1/2 cup heavy cream
1/2 cup pineapple chunks (fresh or canned,; drained)

Directions: How to Cook Moghul Style Mixed Vegetables With Paneer

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until brown. Remove with slotted spoon and set aside. Add raisins and fry until plump, remove and set aside.

Add remaining butter to the skillet. Add garlic and onion and cook until lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add remaining vegetables and stir-fry for 6 minutes.

Stir in spices, salt and water. Bring to a boil, reduce heat, cover and cook until vegetables are tender, 8 to 10 minutes.

Stir in paneer, cream and pineapple. Cook until heated through. Transfer to a serving dish. Garnish with fried nuts and raisins.

PER SERVING: 350 calories, 13 g protein, 20 g carbohydrate, 26 g fat (15 g saturated), cholesterol (not available), 424 mg sodium, 3 g fiber.

From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.

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